How long does it take to make Creme Caramel?

Creme Caramel usually takes about 45 minutes to make. The time can vary slightly with the quantity and method. Check the texture towards the end.

How do you make Creme Caramel?

Follow the stated timings and temperatures. Stir or turn it only when the method calls for it.

How do you stop Creme Caramel from drying out?

Do not leave it over the heat for too long. Check the texture near the end and adjust the time if needed.

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Creme Caramel

Name: Creme Caramel
Prep time: 255 min
Cook time: 45 min
Total time: 300 min
Yield: 4 servings
Cuisine: Creme Caramel
Ingredients: 100g caster sugar for the caramel; 2 tablespoons water; 300ml whole milk; 200ml double cream; 3 large eggs; 50g caster sugar for the custard; 1 teaspoon vanilla extract

Creme Caramel is a classic French dessert known for its smooth texture and rich caramel sauce. It consists of a delicate vanilla custard baked in a water bath until just set. This elegant sweet treat is perfect for dinner parties because you can prepare it well in advance. Serve it chilled to enjoy the contrast between the silky cream and the liquid amber topping.

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Why prepare creme caramel

Making Creme Caramel at home is much easier than many people imagine. This recipe uses simple ingredients like eggs and milk to create a high quality finish. The slow baking process ensures the custard remains incredibly smooth without any bubbles. It is a reliable dessert that looks impressive when turned out onto a plate.

How to cook creme caramel

Step 1

Make caramel: Dissolve 100g sugar and water in a pan over medium heat. Boil the mixture without stirring until it turns a deep golden amber colour. Pour the hot caramel quickly into the bottom of four ramekins and set them aside to harden.

Step 2

Prepare custard: Whisk the eggs, 50g sugar and vanilla together in a bowl until combined but not frothy. Warm the milk and cream in a pan until it just reaches a simmer. Slowly pour the warm milk over the egg mixture while whisking constantly to create a smooth base.

Step 3

Bake custard: Strain the mixture through a sieve and pour it into the ramekins over the hardened caramel. Place the ramekins in a deep baking tray and fill the tray with boiling water halfway up the sides. Bake at 150C for about 40 minutes until the custard has a slight wobble.

Step 4

Chill and serve: Remove the ramekins from the water bath and let them cool to room temperature. Place them in the fridge for at least four hours or overnight to set completely. To serve, run a thin knife around the edge and invert the custard onto a small plate.

The best tips for creme caramel

Achieving a perfect Creme Caramel depends on the temperature of your oven and the water bath. Always use boiling water for the bain marie to ensure the heat is even and gentle. If the oven is too hot, the custard might develop small holes or a rubbery texture. Straining the custard through a fine sieve is a vital step for a silky smooth mouthfeel.

Be careful when making the caramel as it becomes very hot and can burn quickly. Wait until it reaches a dark honey colour for the best flavour balance between sweet and bitter. Let the finished dessert chill thoroughly so the caramel has time to turn back into a liquid sauce.

You might also enjoy pan-fried veal chop, stew with minced beef or tuna sauce.